Saturday, 24 September 2011

chicken soba noodle salad with ginger peanut dressing

I have had a food revelation.  I poached some chicken breast for the first time and was stunned with the results.  So so simple.  I will be experimenting with this further.

Anyway for this recipe you will need  -  serves 4  -

  • 1 poached chicken breast sliced thinly
  • 1 head broccoli divided into flowerets and steamed
  • 1 packet of soba noodles ( I used the green tea variety as that was all that was available)
  • 4 spring onions sliced finely on the diagonally
  • 2-3 tablespoons of nut mix ( tasti nut fusion) or sesame seeds dry fried
  • ginger peanut dressing

Steam your broccoli for about 2  mins.  Take off the heat and leave the lid on for further cooking.  I like it on the firmer side.

Cook your noodles in boiling water and I stress, do not over cook them or they will be horrible.  Remember noodles are as much their texture as their taste.  Once cooked cool them with cold water and strain and then lay out in a flat dish until they are ready to use.  Add sprinkles of water or in my case the stock I used to poached the chicken to keep the noodles from getting sticky.

For the poached chicken, put the breast (minus its' tender loin) in a pot with enough cold chicken stock to cover.  Bring to the boil, turn off the heat, put on the lid and leave in the stock for a futher 30 mins to continue its cooking.  The results are superb and succulently tender.  Put in the fridge after the 30 mins if you are not using it straight away.

To assemble,  add the broccoli, nuts and noodles along with the dressing (as much as you would like) and toss together,  then put in your serving bowl.  Slice the chicken and layer on top with the spring onions.  This noodle salad is intended to be eaten at room temperature or cold.
I was pleasantly surprised with the results.  Very healthy and delicious with a naughty dressing.

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